My stuffed salmon is not nearly as hard as the stuffing part might make it sound.

Who knew almonds would make a wonderful stuffing for fish?

We Sephardis always did: almonds are a staple for both sweet and savory dishes. And when they are paired as in this stuffed salmon with green apples, then they are wonderful! Stuffed salmon is perfect for a Seder dinner first course. Please ask your fishmonger to bone the fish thoroughly, as bones will be very hard to spot in a stuffed fish.

Ingredients

1 salmon, about 6-7 pounds, thoroughly cleaned, boned and butterflied, head off

Stuffing:

1 cup finely ground almonds

2 Granny Smith apples, peeled and grated

1 medium onion, very finely chopped

1 bunch flat parsley, minced

2 eggs

2 tablespoons lemon zest

1/4 cup olive oil

2 tablespoons sugar

1/4 teaspoon nutmeg

Salt and pepper to taste

Cooking liquid:

1 cup water

1/4 cup olive oil

1 teaspoon turmeric

2 good pinches saffron

4 bay leaves

1/4 teaspoon ground cloves

2 medium size onions, finely sliced

2 lemons, unpeeled, finely sliced

Instructions

Preheat oven to 375 degrees.

Mix stuffing ingredients thoroughly. Stuff the fish, and wrap it tightly in foil.

Mix all cooking liquid ingredients and place in a baking pan only large enough to hold the fish. Place the fish on top. Bake about 1 hour. Serve hot or at room temperature, with some of the cooking liquid on each serving. Slice thin through the whole fish. Makes up to 16 first-course servings